Evening star. [volume] (Washington, D.C.) 1854-1972, 1887-10-01
HOME MATTERS.

| HOME MATTERS.
| sRAsONABLE RECIPES FoR MAKING PICKLES AND
PREsERvKs-H0w FRUITS AND VEGETABLES WHICH
ARE NOW PLENTY NAY BE UTILIZED FOR PALAT-
ABLE CONSULTATION IN THE WINTER
OUNCE CHEESE il marmaiade boiled down very
thick and packed into small pots. It will turn out
| as urn as cheese, and can be cut in slices Tor
| luncheon or tea.
peaches Put them whole, with layers OF bread
crumbs and sugar, in a baking tin; brown the
Top ana serve With sweet or sharp hot butter
sauce.
TOMATO PRKsIRvEs.-Scald and peel perfectly
ripe tomatoes, prick with q needle, add equal
weight OF sugar and let stand over night; then
pour on the juice and boil thick; add the toma-
toes and cook until transparent.
PLUM BUTTRR.-Scald till they crack open,
Then when cool put through colander; measure
the plums thus prepared, to which add three
1ourths the quantity OF sweetening. Season with
any desired spice Boil well three hours and it
Will not require sealing.
CHILL SAUCK.-Nine large ripe tomatoes, one
onion chopped nne, four peppers, two teacups of
vinegar, one tablespoonful SALT two OF sugar, one
mon and nutmeg. Slice the tomatoes and chop
the peppers and onions together; boil the mixture
one hour. Twice this quantity will make three
quarts.
MUSTARD P1cKLK.-Half q peck of small cucum-
oers' half peck OF green stringbeans, one quart
OF green peppers two quarts OF small onions. Cut
All In small pieces; put Cucumbers and beans In
strong brine for twenty -four hours; remove from
brine and pour on two pounds Of ground mustard
ni4eo with one pint Of sweet-Oil and three quarts
OF vinegar.
PICKED ONIoNs.-Take on the outer skin OF
small white onions; let them lie in salt and water
lor week, changing 1t daily; then put them in
Jar, and pour over them boiling salt and water;
cover them closely; drain OF the pickle when cold.
Put the onions In wide mouthed bottles, and fill
them up with strong vinegar, putting in a little
siiced ginger; cork the bottles closely.
PRESERVED QUINCEs.-Use the orange ounces
wipe, pare. quarter, and remove all the core and
the hard part under the core. Take an equal
weight OF sugar. Cover the ounces with cold
water; Let them come slowly to boil. Skim,
and when nearly soft put one quarter of the sugar
on top, but do not stir. When this boils add an
other part Of the sugar. and continue until all the
sugar Is In the kettle Let them boil slowly until
OF the color you Like, either light or dark.
SPICED ON1ONs.-One quart Of good apple vine
gar, Two cups OF sugar, one teaspOonful each Of
cloves, allspice. and pepper. Slice some nice
onions and put them in gallon jar with just a
Scald your vinegar with the spices and turn over
the onions while hot. Let 1T stand nty-fOur
hours, drain off, scald and turn them over again.
They will be ready for the table in three or four
DAYS, and are nice with all kinds Of meat.
SLICED CUCUMBER PICKLE.-TwO dozen large
cucumDers. sliced, and boiled in vinegar enough to
cover them one hour; set aside in hot vinegar
To each gallon Of cold vinegar: One pound Of
sugar. one tablespoonful OF cinnamon, one table
spoonful each OF ginger black pepper, celery seed
mace, turInertc, horse radtSh, SCraped garlic,
sliced; one teaspoonful OF allspice, mace and
cloves; One-half teaSpOOnful OF cayenne pepper.
Put In the cucumberS and stew two hours.
TOMATO CATsUP.-Take half bushel OF tomatoes,
wash them and cut them in pieces, put them in
preserving Kettle with one quart OF water and
boil until soft; then pass through sieve and add
hall pint OF vinegar tumOterful OF salt, four
red peppers one ounce OF whole cloves, one ounce
OF whole black pepper, and two ounces OF whole
allspice The spices should be put In muslin bags
securely tied. Put the whole on the fire and re-
duce One-half When cold bottle the catsup and
cover the cork with melted beeSwaX. The bags OF
spices must, OF course be removed before botting.
CoMPorE OF DAMsoNs.-Pick the stalks from one
quart OF sound ripe damsons; simmer them in a
strip made as follows: Put two pounds OF loaf
sugar into one quart OF water, and stew it the
tire until the sugat has all dissolved then add the
white OF an egg whipped up with IA little water.
Whisk the whole we'll together, and simmer very
gently; take or the scum as it rises; then put the
damSOnS into the strip, and simmer them gently
until the fruit Is tender but not sufficiently soft
TO break. This will be In about a quarter OF an
hour. Take them up, and boil the strip for 3
minutes; pour IT over the damsons and serve.
OLD DOMINION SAUCE.-Br1ng the juice poured on
from q can OF peaches to a boiling point. Dissolve
one tablespoonful Of corn starch In half teacup-
full OF cold water: add to the Juice and boil two
minutes; then add a small teacupful OF sugar, and
II wine be not objected to, one glass OF sherry
Madeira. The sauce may be strained, but does not
require It. In all cases where wine is mentioned
as navoring IL Is OF course optional many persons
regarding It's use az sinful Education or convic-
ton will govern here elsewhere. In most rules
where wine Is specified as fiavoring the juice and
grated rtnd or lemon Will be, so far as sweet
sauces are concerned, a pleasant substitute.
CHow-CHow.-Mince half peck OF green toma-
toes. half peck or small onions, peck tiny
cumbers, and six green peppers. Mince the seeds;
to these add three medium-siZed heads OF cau-
flower, broken in small pieces; sprinkle salt over
ALL and let them stand for twenty-four hours. At
the end OF this time drain the mass Well and cover
with vinegar. Put three heads OF celery, cut In
small pieces, one cupful VI grated hOrse-radish
half pound OF ground mustard half pound OF
mustard seed, two ounces OF ground black pepper
two ounces OF brown sugar, half an ounce OF ground
cloves, and half an ounce OF turmeric into enough
cider vinegar 10 cover, and boil for fifteen mnutes
then pour over the pickles. Put in glass Jars and
keep Tor a month before using. 1t improves with
age.